This cake is sweet, delicious, and easy to make, everything goes into the blender.
Less mess, fewer things to wash, and less water waste!
A must-try! Packed with fiber and healthy fats, incredible with coffee and tea.
A great and simple way to impress yourself and your loved ones with this coconut treat!
Ingredients
1 cup Copra’s organic young Thai frozen coconut meat
1 cup all-purpose flour
1/2 cup coconut milk
1/2 cup coconut oil
1/4 cup caster sugar
2 tbsp flax seed flour soaked in 6 tbsp water
3 tbsp Copra’s organic coconut nectar
Instructions
Step 1. Start by defrosting your organic coconut meat.
Step 2. Preheat your oven to 375F.
Step 3. In a small bowl combine the flax seed flour with 6 tbsp of water. Let it sit on the counter for 5 minutes, or until it looks gelatinous.
Step 4. To a blender, add the coconut milk, coconut oil, organic coconut meat, caster sugar, flour, and flax seeds soaked in water.
Step 5. Blend at high speed until homogeneously combined.
Step 6. Pour your cake batter into a greased and floured baking tray.
Step 7. Drizzle Copra’s organic coconut nectar over the batter, and with the help of a chopstick create a swirl pattern on the cake. It will not only make the top layer look beautiful, but it will also make it crispy and sticky!
Step 8. Place it in the oven at 375 for 20-25 minutes.
Step 9. Once the cake is golden and fully cooked, take it out of the oven and let it completely cool down before cutting it.
